In a food processor or blender, add the olive oil, basil, arugula, Parmesan, pine nuts, lemon juice, pinch of salt and crushed red pepper. Pulse until smooth, scraping down the sides as needed. Give it a taste and adjust the salt per your liking.

Line a quarter baking sheet with a sheet of parchment. Rub the sides of the baking sheet with olive oil or grape seed oil. Transfer the ball of dough to the center of the baking sheet and push it and gently pull it until reaches the corners of the baking. If it’s a teeny bit shy of the corners, no biggie! Lightly cover with a clean kitchen towel and allow to rise for about 15 minutes.

Meanwhile, preheat your oven to 450 degrees F. After the dough has risen for a second and last time, add a few tablespoons of pesto and spread atop the pizza dough. (I had some pesto leftover so I ended up serving some with the pizza and keeping more in the fridge for later.)

Top with the shredded mozzarella and make sure it reaches to the edge of the baking sheet (this part is important because it’ll give you those nice, crispy edges!). In a small bowl, toss the radishes with the olive oil and a pinch of salt and pepper. Arrange the radishes atop the pizza.

Transfer to the oven to bake for about 8 minutes. Add the peas to the top of the pizza and bake for an additional 4 to 5 minutes (for a total of 12 to 13 minutes), until the edges are crispy and the cheese has melted.

Top with sprigs of dollops of ricotta and sprigs of fresh basil. Slice it up and serve (be careful the edges of the pan will be hot!).